Description
Dolly’s Creamy Chicken Noodle Casserole is a comforting and delicious dish that’s perfect for a family dinner. Creamy, cheesy, and packed with chicken, veggies, and noodles, this casserole is sure to be a hit with everyone at the table.
Ingredients
Egg Noodles:
12 oz
Cooked and Shredded Chicken Breast:
2 cups
Cream of Chicken Soup:
1 can (10.5 oz)
Sour Cream:
1/2 cup
Milk:
1/2 cup
Shredded Cheddar Cheese:
1/2 cup
Frozen Peas and Carrots (thawed):
1/2 cup
Chopped Onion:
1/4 cup
Garlic Powder:
1/2 teaspoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Crushed Butter Crackers (like Ritz):
1/2 cup
Melted Butter:
2 tablespoons
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
- Cook the noodles: Cook egg noodles in salted water according to package directions until al dente. Drain and set aside.
- Prepare the filling: In a large bowl, whisk together cream of chicken soup, sour cream, milk, cheddar cheese, garlic powder, salt, and pepper. Stir in the cooked chicken, thawed peas and carrots, and chopped onion. Add the cooked noodles and gently mix until fully combined.
- Assemble and bake: Pour the mixture into the prepared baking dish and spread evenly. In a small bowl, combine crushed crackers and melted butter, then sprinkle over the top of the casserole. Bake for 25–30 minutes, or until hot and bubbly with a golden topping. Let sit for 5 minutes before serving.
Notes
- Use rotisserie chicken for convenience.
- You can swap peas and carrots for corn, green beans, or broccoli.
- For added flavor, stir in 1/2 teaspoon dried thyme or poultry seasoning.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg
